This may be one of my best recipes of the year. Even Joel, who is terrified of popsicles because of tooth sensitivity, tried one and agreed that it was fantastic. Basil-mint syrup is the secret to what makes these so spectacular, and straining out the seeds before freezing means you won’t have to whittle your popsicle stick into toothpicks.

Gazpacho can be so refreshing this time of year — and I don’t know about you, but it’s been about 90 bajillion degrees in Providence lately. This version incorporates cantaloupe in the mix. I’ve also dried a gazpacho with watermelon.

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

This crisp little number is a great side dish for a more savory main. I’m used to the more traditional salted butter with radishes, so it was a very cool change to try it with the slightly sweeter ricotta.